Ingredients
Method
Prepare the Dough:
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy and smooth.
- Add the egg, peanut butter, and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and stir until combined.
Chill the Dough:
- Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour. This helps the cookies hold their shape during baking.
Preheat and Prepare the Pan:
- Preheat your oven to 325°F (160°C).
- Grease mini muffin pans to prevent sticking.
Shape the Cookies:
- Roll the chilled dough into 1-tablespoon-sized balls.
- Place each ball into a mini muffin pan cavity and use your thumb or the back of a spoon to press an indentation in the center, creating a “puddle.”
Bake the Cupcakes:
- Bake for 14-15 minutes, or until the edges are lightly golden.
- While the cookies are still warm, press the centers again to deepen the indentations. Allow the cookies to cool in the pan for 5-10 minutes before transferring them to a wire rack.
Make the Fudge Filling:
- In a microwave-safe bowl, combine chopped chocolate and vegetable oil. Microwave in 20-second intervals, stirring in between, until melted and smooth.
- Fold the mascarpone cheese into the melted chocolate, mixing until creamy.
Fill and Decorate:
- Spoon or pipe the fudge filling into the cooled cookie cups.
- Sprinkle with toffee bits or chopped peanuts for added texture and flavor.
Notes
- Chilling the dough is essential for the best shape and texture.
- If you prefer a slightly tangy filling, substitute mascarpone with cream cheese.
- For a richer flavor, use dark chocolate instead of semi-sweet.
- Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor.